Risotto with Spring Peas, Ham, and Fontina Cheese

This is a simple spring risotto dish created to showcase the first spring peas I was lucky to find this year. If fresh peas are not available, frozen baby peas will work just as well. For the ham, I bought a thick slice that I simply diced into small squares a little larger than the peas. I decided to add Fontina cheese to add creaminess, in place of Parmesan which is the typical cheese used in risotto. If Fontina cheese is not available, another semi-soft, mild flavored cheese would work well in its place. When serving this risotto dish I often sprinkle on a little additional grated lemon zest and some cracked black pepper. For cheese lovers, you may like to offer grated Parmesan cheese at the table.

Note: Risotto should be served on warm plates so that it doesn't thicken too quickly. Store your plates in a 225°F oven while you prepare your risotto, then remove them carefully using kitchen towels or oven mitts.

About the Author: Deborah Mele is the owner of Italian Food Forever, an Italian recipe blog, as well as Recipe Rebuild, a healthy recipe blog she shares with her daughter Christy, an RD. Deborah lives 6 months a year in Umbria, Italy where she oversees her guest house Il Casale di Mele.

Procedures

1

Place the olive oil and half the butter in a heavy bottomed saucepan and heat until sizzling over medium heat. Add the onion, and cook until translucent, stirring often, about 5 minutes. Add the rice, and stir to coat the rice completely with the oil mixture. Cook for an additional 3 minutes, stirring often.

2

Add the wine to the pot, stir to mix, and continue to cook over medium heat until the wine has been absorbed. Add a ladleful of warm broth and continue to cook, stirring constantly. As each addition of broth has been absorbed, add another, stirring constantly until the rice is just slightly firm to the bite, about 20 minutes.

3

With the last addition of broth, add the peas, ham, Fontina cheese, lemon zest, and basil. Stir to mix, and season with salt and pepper to taste. Cook another 5 minutes, then remove from the heat. Stir in the remaining 2 tablespoons of butter and the Fontina cheese, and stir until the cheese has completely melted into the rice. Risotto should have creamy consistency that settles on a plate when spooned. If not, thin with extra stock or water until creamy consistency is reached. Serve immediately on hot plates.

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About the Author

Deborah Mele is a self-taught cook whose passion for Italian cuisine began almost 40 years ago when she married into a large Italian family overflowing with talented cooks. After living in Milan, Italy for 8 years Deborah changed; although not Italian by birth, she became a true Italian by heart and palate and Deborah created her Italian recipe blog ItalianFoodForever.com 12 years ago to share her passion for Italian food.

During her various travels throughout Italy, Deborah fell in love with the central Italian region of Umbria and Deborah and her husband bought two farmhouses there where they now reside for six months a year and run a farmhouse rental for guests. Deborah's life in Umbria the past five years has led to developing a deeper understanding, expertise, and passion for Umbrian cuisine that she now shares in cooking classes in her Umbrian kitchen.